PIZZA – Recipe includes crust, sauce’s , cheeses, toppings and
EQUIPMENT NEEDED: food processor
RAW LIVING CRUST:
[You can have this ready up to 3 days before use. Crust will last for four weeks.)
ORGANIC INGREDIENTS
1 ½ cups sprouted buckwheat groats
(soaked for 20 minutes)
2/3 cup carrot pulp
2/3 cup soaked flax seeds
¼ cup olive oil
¼ cup water or Rejuvelac
DIRECTIONS:
1. In a blender, combine groats, olive oil, carrot pulp, flax seeds and water or Rejuvelac.
2. Blend using a spoon or rubber scraper to mix occasionally.
3. On a dehydrator tray covered with Teflex or parchment paper spread mixture out.
4. Use wet hands to spread the mixture evenly.
5. Dehydrate the crust at full heat for 1 hour, then
6. Decrease to 110 degrees for 7- 8 hours.
7. Transfer crust to a mesh dehydrator tray
8. Dry for 10 -12 hours checking occasionally to see if it is fully dry.
ITALIAN HERB – MOZZARELLA CHEESE
[Can make up to two days before use]
ORGANIC INGREDIENTS:
10 Macadamia nuts
½ cup sprouted sunflower seeds
½ teaspoon dill seeds
1 teaspoon sea salt
1 clove of garlic
½ lemon, juice of (or raw apple cider vinegar)
¼ cup of Rejuvelac
Preparation
1. Soak Macadamia nuts overnight
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours
3. Blend all ingredients adding Rejuvelac to get the desired consistency
4. Place in a cheesecloth or a sprout bag for 24 hours to age. Then refrigerate.
RAW LIVING PIZZA SAUCE
4 tomatoes
¼ cup of alfalfa sprouts
1 teaspoon minced garlic
4 dates or 2 T of raw agave
¾ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried basil
¼ teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
Sea salt to taste
1 cup of warm water or Rejuvelac (110 -115 degrees)
Preparation
Blend and let sit for 30 minutes before putting sauce on the pizza.
Make sure you put cheese on first.
VEGETABLE TOPPINGS: dice or slice; and sprinkle on
Alfalfa sprouts
Dehydrated arroz con frito (seasoned cauliflower)
Fresh basil
Fresh & dehydrated bell peppers: red or yellow
Jalapeño peppers
Mushrooms
Olives
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni)
Fresh & dehydrated red onions
Dehydrated zucchini
Jalapeño peppers
Mushrooms
Olives
Pineapple
Spinach leaves
Fresh & smoked sundried-tomatoes, pounded thin (pepperoni)
Fresh & dehydrated red onions
Dehydrated zucchini
ITALIAN HERB – MOZZARELLA CHEESE©
Creative Health Institute, December 2009
Serves Six
PRIOR PLANNING:
Make rejuvelac ahead so it will be ready to use.
Cheese recipe takes two days to ferment before serving.
EQUIPMENT NEEDED: cheese cloth, food processor
ORGANIC INGREDIENTS:
10 Macadamia nuts, soaked
1/2 cup sprouted sunflower seeds, hulled
½ teaspoon dill seeds
½ teaspoon sea salt
1 clove garlic
¼ cup lemon juice. (use raw apple cider vinegar, if preferred)
¼ cup of Rejuvelac
DIRECTIONS:
1. Soak Macadamia nuts overnight;
2. Soak ½ cup of Sunflower seeds for 6 hours, sprout them for 24 hours;
3. Blend all ingredients, adding Rejuvelac to get desired creamy consistency;
4. Strain through a cheese cloth, and drain.
5. Place in a cheese cloth or a sprout bag for 24-48 hours to ferment; drain periodically.
6. Then refrigerate or serve.
BASIC PESTO SAUCE
Creative Health Institute
EQUIPMENT NEEDED: blender
ORGANIC INGREDIENTS
1 ¼ cups cashews, soaked overnight (at least 4-6 hours)
¼ cup alfalfa sprouts
2 cloves garlic
2 tablespoons pine nuts
1 ½ tablespoons lemon juice
1 ½ cups basil
Mix all in a food processor or blender and add water or rejuvelac – just enough to make the desired consistency
DIRECTIONS:
1. Blend all marinade ingredients together in blender;
2. Pour over mushrooms and marinate for approximately 10 minutes or more;
3. While marinating, make pesto;
4. Fill each mushroom with pesto.
5. Put in dehydrator at 105° till dinner-time.
Take out, serve, and enjoy warm! Love and blessings, Bobby
